Homemade Chicken Stock
Adapted from Serious Eats.
  • Chicken scraps or bones (easy to start with the leftovers from a rotisserie chicken)
  • Aromatic vegetables (3 stalks of celery, 3 large carrot, 1-2 onions, 8 gloves of garlic) diced into large chunks
  • Herbs (any combo of fresh parsley, oregano, thyme) – roughly a handful
  • Water
  • Optional: 4-8 chicken feet
  1. Place chicken bones and scraps, vegetables, herbs and chicken feet into a pot and fill to the top with water.
  2. Bring to a boil and simmer for at least 1.5 hours, even up to 3 hours until water has turned a golden color.
  3. Remove large bones and feet, then use a strainer to extract the liquid into large containers. Use within five days or freeze up to six months.
Recipe by Gourmet Gab at https://thegourmetgab.com/make-chicken-stock-scratch/